14 Reviews of Junior's Famous Cheesecake

From: kegdrainer

On Aug 24, 2005

Hey there. I just got an email that my Junior's cheesecake recipe was just deleted off the site because there is a similar one listed....here it is. I am sad to see you have not made it yourself. I made this for Thanksgiving at my parents house last year. The only other dessert that was touched out of 8 desserts was the pumpkin pie and that was by me, I had to have a slice...everyone else ate the cheesecake. Everyone there begged me for the recipe. Imagine that, a gaggle of jewish grandmothers asking the 29 year old tattooed mechanic how to make a cheesecake. The most important part of this cheesecake is to let all the ingredients sit out to get to room temperature before you start. This is VERY IMPORTANT. Also, do not skip any ingredients if you do not have them (like cream of tartar) It may not seem important, but the recipe is exact and the instructions are very clear. I would recommend everyone go out and buy the Junior's cookbook.

From: Lizzard56

On Dec 6, 2005

I have been making this cheesecake for several years now and everyone that tastes it loves it! However I do cheat to save time and buy a pound cake at the store that I slice up and put it into the bottom of the springform pan. It works like a charm!

From: Chef #232389

On Apr 15, 2007

I was watching Bobby Flay's show "Throwdown" when they were talking about Junior's Cheesecake. I jumped online to find the recipe and here it was. This recipe is PRECISE and makes a wonderfully delicious cheesecake. I also made a lower calorie, lower fat, lower sugar version of this for family and was pleasantly surprised by the outcome. Instead of sugar, I used the Splenda Blend and used all reduced fat ingredients. Turned out great and no one could tell it was a "diet" dessert.

From: Chef #404167

On Dec 27, 2007

Growing up in Brooklyn this was the only cheesecake to eat. The very best. It freezes very well.

From: Diamond Joe

On Jan 6, 2008

If you do not have the opportunity to go to Junors, this cheesecake is exactly the way a Juniors cheesecake is, dense and creamy. Follow these instructions to the letter and make sure your ingredients are room temp and you can replicate Juniors cheesecake. You can even do this with a graham cracker crust if desired (the bottom being the real work in this recipe) Good stuff! Now I don't have to make a car trip to get to Flatbush and Dekalb Avenue! Thanks for the memories!

From: Misty G

On May 4, 2008

I stumbled upon one of the Junior's cookbooks and remembered a lady at work who raved about Juniors cheesecake. I got the book, made the cheesecake for her birthday, and wrapped the book as a gift for her. I had to then buy the book online after tasting the cheesecake. I had to use a large cookie sheet to put water in and the springform pan barely fit, but everything seemed to work out OK. Amazing recipe!

From: Chef #985844

On Oct 11, 2008

Finally got around to using this recipe to make myself a cheesecake. It was FANTASTIC, the only change I did was I used plain whipping cream instead of heavy, and I used 1cup instead of 3/4cup. Used a coconut cookie base instead of the sponge cake. Again, fantastic recipe, looking for other versions like a berry swirl.

From: paizlea

On Mar 22, 2008

I've made this recipe several times, and it's always fabulous. Although it's alot of work, the sponge cake bottom is worth the effort - it's very light and the texture complements the creamy cheese filling perfectly. I find the sponge cake rises a little too high for my taste, though, so I slice off about a 1/4 inch from the top before I add the cheese. This isn't necessary, just my preference.

From: Carol Elizabeth

On Sep 6, 2005

This cake was delicious. It baked up beautifully. Next time I'll try a regular graham or zweibeck crust because I personally didn't think the sponge cake did that much for the cake. That's just my personal preference. Others in my family really liked the spongecake crust. Thanks, Yooper!

From: Shasha

On Nov 22, 2008

This was great! A perfect cheesecake without any cracks! I do prefer the normal graham/oreo crusts though